Chicken and artichoke pizza
Turn barbequed chicken into a something special with these easy-to-throw-together pizzas. Caramelised balsamic vinegar is just perfect drizzled over the top.
200 g, sliced
1 clove(s), crushed
4 small, (4x40g)
⅓ cup(s), (80ml)
Extra light cheddar cheese
⅔ cup(s), grated, (90g), grated
Cooked skinless chicken breast
Artichoke hearts, canned, rinsed, drained
50 g, (4 x small)
½ medium, sliced
1 cup(s), torn
2 tsp, caramalised
- Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large non-stick frying pan. Add mushrooms and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Spread tortillas with pizza sauce and place on two baking trays. Top with mushroom mix, grated cheese, chicken, artichokes and capsicum. Bake pizzas for 12–15 minutes or until golden and crisp. Toss rocket with vinegar. Cut each pizza into quarters and serve topped with rocket.
SERVING SUGGESTION: Enjoy with salad of lettuce, tomatoes and cucumber.TIP: turn you left overs into chicken noodle soup. Place 1 cup (170g) shelf-fresh noodles, 50g leftover barbecued chicken breast, 100g shredded mixed vegetables (such as snow peas, asparagus, baby spinach or green shallots) and ½ tsp chicken stock powder in a large heatproof bowl. Pour over 1 cup (250ml) boiling water and stand for 3 minutes to soak noodles and help soften vegetables. This lunch idea serves 1.